CN103549579A - Purple sweet potato beverage and preparation method thereof - Google Patents

Purple sweet potato beverage and preparation method thereof Download PDF

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Publication number
CN103549579A
CN103549579A CN201310511043.1A CN201310511043A CN103549579A CN 103549579 A CN103549579 A CN 103549579A CN 201310511043 A CN201310511043 A CN 201310511043A CN 103549579 A CN103549579 A CN 103549579A
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purple
parts
purple sweet
enzymolysis
sweet potato
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CN201310511043.1A
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覃楚越
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覃楚越
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A23L2/74Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a purple sweet potato beverage and a preparation method thereof. The purple sweet potato beverage is composed of following raw materials: purple sweet potatoes, malic acid, water, a sweetening agent, potassium sorbate, sodium citrate, acid-resisting type sodium carboxymethylcellulose, sodium alginate, mints, vitamin C, zinc and chondroitin. The preparation method comprises the following steps: carrying out a purple sweet potato pre-treatment process; carrying out enzymolysis on mashed purple sweet potatoes; treating purple sweet potato raw juice; testing pectin and starch; clarifying; preparing; filling and sterilizing. The purple sweet potato beverage has the characteristics that the product is obtained by finely filtering by using diatomite to solve the post-turbid problem of the purple sweet potatoes; the purple sweet potato beverage has a bright purple color, is coordinated in aroma and is smooth in mouth feel; the apple juice and the purple sweet potato raw juice are blended and the apple juice can effectively neutralize the astringent taste of the purple sweet potato juice so as to improve the aroma of the purple sweet potatoes; the natural components of the purple sweet potatoes are kept; the purple sweet potato beverage is easy to store and has various functions of preventing cancers, inhibiting the cancers and the like.

Description

A kind of purple sweet potato beverage and preparation method thereof
Technical field
The invention belongs to a kind of food processing field, be specifically related to a kind of purple sweet potato beverage and preparation method thereof.
Background technology
Purple potato is from Japan, successfully to introduce a kind of Sweetpotato of China the nineties in 20th century, and its potato skin is atropurpureus, meat is purple to darkviolet.Purple potato is a kind of crops, and in planting process, purple potato not only needs fertile few (farm manure), and pest-resistant sick ability is strong, needs hardly to use chemical fertilizer and spray spraying pesticide, is a kind of good natural green food.It not only has the nutrition of common Ipomoea batatas, also contains abundant anthocyanidin and selenium element, have defaecation, anti-cancer, anticancer, remove free radical, anti-ageing, anti-sudden change, improve liver function, the health care of hypotensive, preventing arteriosclerosis.In view of its health care and nutritive value ,Zi Shu are international, on domestic market, extremely sell well, development prospect is boundless.But the purple potato maturity period is short, not resistance to storage, this is also that purple potato project is not by the main cause of Devoting Major Efforts To Developing.
Up to the present, the relevant report that China utilizes purple potato to be raw material preparation of drinks is also fewer, is mainly because content of starch is more in purple potato, directly produces the beverage of making and is easy to layering, and stability is very poor.Even if there is pertinent literature to describe the method that enzyme process is prepared purple potato Normal juice, in storage period, sedimentation problem is still very serious.
Summary of the invention
The object of the present invention is to provide a kind of purple sweet potato beverage and preparation method thereof, kept the natural component of purple potato not to be destroyed, good stability, mouthfeel are good, easily preserve again.
The technical scheme of the purple sweet potato beverage of the present invention is achieved in that
A kind of purple sweet potato beverage, in weight portion, its component is: 150~200 parts of purple potatos, 25~50 parts of malic acid, 15~35 parts, water, 10~15 parts of sweeteners, 0.3~0.5 part of potassium sorbate, 3~5 parts of natrium citricums, 0.5~0.75 part of acid-resistant sodium carboxymethylcellulose, 0.75~1.13 part of sodium alginate, 8~18 parts of peppermints, 0.5~1.4 part of vitamin C, 0.01~0.1 part, zinc, 0.05~0.2 part of chondroitin.
Optimum weight part of described purple sweet potato beverage is: 185 parts of purple potatos, 40 parts of malic acid, 25 parts, water, 12 parts of sweeteners, 0.4 part of potassium sorbate, 4 parts of natrium citricums, 0.68 part of acid-resistant sodium carboxymethylcellulose, 0.92 part of sodium alginate, 13 parts of peppermints, 1.0 parts of vitamin Cs, 0.06 part, zinc, 0.13 part of chondroitin.
Described sweetener is a kind of in sucrose, honey, cane molasses, sorbierite, sweet mellow wine, xylitol and maltose.
Above-mentioned purple sweet potato beverage is realized by following steps:
(1) purple potato process before technique: the purple potato cleaning up is broken, and 100 ℃ of steam enzyme 5min that goes out, is then placed in juice extractor and squeezes the juice, scum juice is separated, obtain purple potato Normal juice and purple potato slag, then by purple potato slag boiling 40min at 100 ℃, make the abundant gelatinization of starch, obtain purple mashed potatoes;
(2) purple mashed potatoes enzymolysis: purple mashed potatoes in step (1) are added to the water making beating of 2~3 times, add AMS to carry out enzymolysis, 1:6 adds citric acid and natrium citricum to regulate pH value 6.0 in mass ratio, the addition of AMS is that 70U/100mL, hydrolysis temperature are that 70~75 ℃, enzymolysis time are 40~50min, and enzymolysis finishes rear 100 ℃ of enzyme 10min that go out; Be cooled to 60 ℃, adding lemon acid for adjusting pH is 4.2~4.4; Add glucase to carry out enzymolysis, the addition of glucase is that 8500U/100mL, hydrolysis temperature are that 60~65 ℃, enzymolysis time are 120~180min again, and enzymolysis finishes 100 ℃ of enzyme 10min that go out, and then uses filter-cloth filtering, obtains residue juice;
(3) purple potato Normal juice is processed: the hot water of 90~98 ℃, Vc sodium, amylase are joined in purple potato Normal juice and carries out enzymolysis, and enzymolysis time is 3.0~3.5h; The addition of Vc sodium is 1000ppm, and amylase addition is 2000ppm, and enzymolysis time is 3.0-3.5h;
(4) residue juice and purple potato Normal juice are mixed, carry out pectin, starch test, testing result is negative, and enzymolysis is qualified;
(5) pectin, starch detect qualified after, in turbid liquid, add active carbon, bentonite, diatomite, continue to stir 25~35min, then filter, in turbid liquid per ton, the addition of three kinds of materials is respectively: active carbon 4.8~5.2kg, bentonite 1.4~1.6kg, diatomite 1.4~1.6kg;
(6) peppermint cleaning up is put in boiling water and boils 30~40min, make Peppermint Water;
(7) preparation: mixed liquor, malic acid, water, sweetener, potassium sorbate, natrium citricum, acid-resistant sodium carboxymethylcellulose, sodium alginate, Peppermint Water, vitamin C, zinc and the chondroitin got in step (5) mix, filters again;
(8) filling sterilizing: the beverage of step (7) gained, after UHT sterilizing, is adopted to light tight container package, and sterile vacuum is filling, and UHT sterilising temp is controlled at 130~145 ℃, sterilization time 3~5s.
Purple potato particle diameter after step (1) fragmentation is less than 5~6cm.
Filtration in step (5) is first with filter paper, to filter, and gained filtrate is carried out membrane filtration with the filter membrane of 0.45um again.
Compared with prior art, the present invention has the following advantages: this product has adopted diatomite to carry out essence filter, has solved the rear muddy problem of purple potato; Be brilliant violet look, fragrance is coordinated, and mouthfeel is smooth; Adopt cider and purple potato Normal juice to allocate, cider can neutralize the astringent taste of purple potato juice self effectively, and has promoted the fragrance of purple potato; Kept purple potato natural component, easily preserved, can give protection against cancer and suppress the multiple efficacies such as cancer.
The specific embodiment
Embodiment 1
A kind of purple sweet potato beverage, in weight portion, its component is: 200 parts of purple potatos, 50 parts of malic acid, 35 parts, water, 15 parts of cane molasses, 0.5 part of potassium sorbate, 5 parts of natrium citricums, 0.75 part of acid-resistant sodium carboxymethylcellulose, 1.13 parts of sodium alginates, 18 parts of peppermints, 1.4 parts of vitamins, 0.1 part, zinc, 0.2 part of chondroitin.
Above-mentioned purple sweet potato beverage is realized by following steps:
(1) purple potato is processed front technique: by 200 parts of fragmentations of the purple potato cleaning up (the purple potato particle diameter after fragmentation is less than 6cm), 100 ℃ of steam enzyme 5min that goes out, then be placed in juice extractor and squeeze the juice, scum juice is separated, obtain purple potato Normal juice and purple potato slag, then by purple potato slag boiling 40min at 100 ℃, make the abundant gelatinization of starch, obtain purple mashed potatoes;
(2) purple mashed potatoes enzymolysis: purple mashed potatoes in step (1) are added to the water making beating of 3 times, add AMS to carry out enzymolysis, 1:6 adds citric acid and natrium citricum to regulate pH value 6.0 in mass ratio, the addition of AMS is that 70U/100mL, hydrolysis temperature are that 70 ℃, enzymolysis time are 50min, and enzymolysis finishes rear 100 ℃ of enzyme 10min that go out; Be cooled to 60 ℃, adding lemon acid for adjusting pH is 4.4; Add glucase to carry out enzymolysis, the addition of glucase is that 8500U/100mL, hydrolysis temperature are that 60 ℃, enzymolysis time are 180min again, and enzymolysis finishes 100 ℃ of enzyme 10min that go out, and then uses filter-cloth filtering, obtains residue juice;
(3) purple potato Normal juice is processed: the hot water of 98 ℃, Vc sodium, amylase are joined in purple potato Normal juice and carries out enzymolysis, and enzymolysis time is 3.0h; The addition of Vc sodium is 1000ppm, and amylase addition is 2000ppm, and enzymolysis time is 3.0-3.5h;
(4) residue juice and purple potato Normal juice are mixed, carry out pectin, starch test, testing result is negative, and enzymolysis is qualified;
(5) pectin, starch detect qualified after, in turbid liquid, add active carbon, bentonite, diatomite, continue to stir 35min, then first with filter paper, filter, gained filtrate is carried out membrane filtration with the filter membrane of 0.45um again; In turbid liquid per ton, the addition of three kinds of materials is respectively: active carbon 5.2kg, bentonite 1.6kg, diatomite 1.6kg;
(6) 18 parts of the peppermints cleaning up are put in boiling water and boil 40min, make Peppermint Water;
(7) preparation: get 0.2 part of 0.1 part, 1.4 parts of 1.13 parts of 0.75 part of 5 parts of 0.5 part of 15 parts of 35 parts, 50 parts of mixed liquor, malic acid, water, cane molasses, potassium sorbate, natrium citricums, acid-resistant sodium carboxymethylcellulose, sodium alginates, vitamins, zinc, chondroitin in step (5) and mix, again filter;
(8) filling sterilizing: the beverage of step (7) gained, after UHT sterilizing, is adopted to light tight container package, and sterile vacuum is filling, and UHT sterilising temp is controlled at 130 ℃, sterilization time 5s.
Embodiment 2
A kind of purple sweet potato beverage, in weight portion, its component is: 150 parts of purple potatos, 25 parts of malic acid, 15 parts, water, 10 parts, sweet mellow wine, 0.3 part of potassium sorbate, 3 parts of natrium citricums, 0.5 part of acid-resistant sodium carboxymethylcellulose and 0.75 part of sodium alginate, 8 parts of peppermints, 0.5 part of vitamin C, 0.01 part, zinc, 0.05 part of chondroitin.
Above-mentioned purple sweet potato beverage is realized by following steps:
(1) purple potato is processed front technique: by 150 parts of fragmentations of the purple potato cleaning up (the purple potato particle diameter after fragmentation is less than 5cm), 100 ℃ of steam enzyme 5min that goes out, then be placed in juice extractor and squeeze the juice, scum juice is separated, obtain purple potato Normal juice and purple potato slag, then by purple potato slag boiling 40min at 100 ℃, make the abundant gelatinization of starch, obtain purple mashed potatoes;
(2) purple mashed potatoes enzymolysis: purple mashed potatoes in step (1) are added to the water making beating of 2 times, add AMS to carry out enzymolysis, 1:6 adds citric acid and natrium citricum to regulate pH value 6.0 in mass ratio, the addition of AMS is that 70U/100mL, hydrolysis temperature are that 75 ℃, enzymolysis time are 40min, and enzymolysis finishes rear 100 ℃ of enzyme 10min that go out; Be cooled to 60 ℃, adding lemon acid for adjusting pH is 4.2; Add glucase to carry out enzymolysis, the addition of glucase is that 8500U/100mL, hydrolysis temperature are that 65 ℃, enzymolysis time are 120min again, and enzymolysis finishes 100 ℃ of enzyme 10min that go out, and then uses filter-cloth filtering, obtains residue juice;
(3) purple potato Normal juice is processed: the hot water of 90 ℃, Vc sodium, amylase are joined in purple potato Normal juice and carries out enzymolysis, and enzymolysis time is 3.0h; The addition of Vc sodium is 1000ppm, and amylase addition is 2000ppm, and enzymolysis time is 3.0-3.5h;
(4) residue juice and purple potato Normal juice are mixed, carry out pectin, starch test, testing result is negative, and enzymolysis is qualified;
(5) pectin, starch detect qualified after, in turbid liquid, add active carbon, bentonite, diatomite, continue to stir 25min, then first with filter paper, filter, gained filtrate is carried out membrane filtration with the filter membrane of 0.45um again; In turbid liquid per ton, the addition of three kinds of materials is respectively: active carbon 4.8kg, bentonite 1.4kg, diatomite 1.4kg;
(6) 8 parts of the peppermints cleaning up are put in boiling water and boil 30min, make Peppermint Water;
(7) preparation: get 0.05 part of 0.5 part of 3 parts of 0.3 part of 10 parts, 15 parts, 25 parts of mixed liquor, malic acid, water, sweet mellow wine, potassium sorbate, natrium citricums, acid-resistant sodium carboxymethylcellulose in step (5) and 0.75 part of sodium alginate, 0.5 part of vitamin C, 0.01 part, zinc and chondroitin and mix, again filter;
(8) filling sterilizing: the beverage of step (7) gained, after UHT sterilizing, is adopted to light tight container package, and sterile vacuum is filling, and UHT sterilising temp is controlled at 145 ℃, sterilization time 3s.
Embodiment 3
A kind of purple sweet potato beverage, in weight portion, its component is: 185 parts of purple potatos, 40 parts of malic acid, 25 parts, water, 12 parts of maltose, 0.4 part of potassium sorbate, 4 parts of natrium citricums, 0.68 part of acid-resistant sodium carboxymethylcellulose and 0.92 part of sodium alginate, 13 parts of peppermints, 1.0 parts of vitamin Cs, 0.06 part, zinc, 0.13 part of chondroitin.
Above-mentioned purple sweet potato beverage is realized by following steps:
(1) purple potato is processed front technique: by 200 parts of fragmentations of the purple potato cleaning up (the purple potato particle diameter after fragmentation is less than 5.5cm), 100 ℃ of steam enzyme 5min that goes out, then be placed in juice extractor and squeeze the juice, scum juice is separated, obtain purple potato Normal juice and purple potato slag, then by purple potato slag boiling 40min at 100 ℃, make the abundant gelatinization of starch, obtain purple mashed potatoes;
(2) purple mashed potatoes enzymolysis: purple mashed potatoes in step (1) are added to the water making beating of 2.5 times, add AMS to carry out enzymolysis, 1:6 adds citric acid and natrium citricum to regulate pH value 6.0 in mass ratio, the addition of AMS is that 70U/100mL, hydrolysis temperature are that 73 ℃, enzymolysis time are 45min, and enzymolysis finishes rear 100 ℃ of enzyme 10min that go out; Be cooled to 60 ℃, adding lemon acid for adjusting pH is 4.3; Add glucase to carry out enzymolysis, the addition of glucase is that 8500U/100mL, hydrolysis temperature are that 62 ℃, enzymolysis time are 150min again, and enzymolysis finishes 100 ℃ of enzyme 10min that go out, and then uses filter-cloth filtering, obtains residue juice;
(3) purple potato Normal juice is processed: the hot water of 95 ℃, Vc sodium, amylase are joined in purple potato Normal juice and carries out enzymolysis, and enzymolysis time is 3.2h; The addition of Vc sodium is 1000ppm, and amylase addition is 2000ppm, and enzymolysis time is 3.0-3.5h;
(4) residue juice and purple potato Normal juice are mixed, carry out pectin, starch test, testing result is negative, and enzymolysis is qualified;
(5) pectin, starch detect qualified after, in turbid liquid, add active carbon, bentonite, diatomite, continue to stir 30min, then first with filter paper, filter, gained filtrate is carried out membrane filtration with the filter membrane of 0.45um again; In turbid liquid per ton, the addition of three kinds of materials is respectively: active carbon 5.0kg, bentonite 1.5kg, diatomite 1.5kg;
(6) 13 parts of the peppermints cleaning up are put in boiling water and boil 35min, make Peppermint Water;
(7) preparation: get 0.13 part of 0.68 part of 4 parts of 0.4 part of 12 parts of 25 parts, 40 parts of mixed liquor, malic acid, water, maltose, potassium sorbate, natrium citricums, acid-resistant sodium carboxymethylcellulose in step (5) and 0.92 part of sodium alginate, 1.0 parts of vitamin Cs, 0.06 part, zinc and chondroitin and mix, again filter;
(8) filling sterilizing: the beverage of step (7) gained, after UHT sterilizing, is adopted to light tight container package, and sterile vacuum is filling, and UHT sterilising temp is controlled at 138 ℃, sterilization time 4s.
The above; it is only the preferably specific embodiment of the present invention; but protection scope of the present invention is not limited to this; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; according to technical scheme of the present invention and inventive concept thereof, be equal to replacement or changed, within all should being encompassed in protection scope of the present invention.

Claims (6)

1. a purple sweet potato beverage, it is characterized in that, in weight portion, its component is: 150~200 parts of purple potatos, 25~50 parts of malic acid, 15~35 parts, water, 10~15 parts of sweeteners, 0.3~0.5 part of potassium sorbate, 3~5 parts of natrium citricums, 0.5~0.75 part of acid-resistant sodium carboxymethylcellulose, 0.75~1.13 part of sodium alginate, 8~18 parts of peppermints, 0.5~1.4 part of vitamin C, 0.01~0.1 part, zinc, 0.05~0.2 part of chondroitin.
2. purple sweet potato beverage as claimed in claim 2, it is characterized in that, the weight portion of described component is: 185 parts of purple potatos, 40 parts of malic acid, 25 parts, water, 12 parts of sweeteners, 0.4 part of potassium sorbate, 4 parts of natrium citricums, 0.68 part of acid-resistant sodium carboxymethylcellulose, 0.92 part of sodium alginate, 13 parts of peppermints, 1.0 parts of vitamin Cs, 0.06 part, zinc, 0.13 part of chondroitin.
3. the purple sweet potato beverage as described in claim 1~2, is characterized in that, described sweetener is a kind of in sucrose, honey, cane molasses, sorbierite, sweet mellow wine, xylitol and maltose.
4. the preparation method of any described purple sweet potato beverage of claim 1~3, is characterized in that, comprises the following steps:
(1) purple potato process before technique: the purple potato cleaning up is broken, and 100 ℃ of steam enzyme 5min that goes out, is then placed in juice extractor and squeezes the juice, scum juice is separated, obtain purple potato Normal juice and purple potato slag, then by purple potato slag boiling 40min at 100 ℃, make the abundant gelatinization of starch, obtain purple mashed potatoes;
(2) purple mashed potatoes enzymolysis: purple mashed potatoes in step (1) are added to the water making beating of 2~3 times, add AMS to carry out enzymolysis, 1:6 adds citric acid and natrium citricum to regulate pH value 6.0 in mass ratio, the addition of AMS is that 70U/100mL, hydrolysis temperature are that 70~75 ℃, enzymolysis time are 40~50min, and enzymolysis finishes rear 100 ℃ of enzyme 10min that go out; Be cooled to 60 ℃, adding lemon acid for adjusting pH is 4.2~4.4; Add glucase to carry out enzymolysis, the addition of glucase is that 8500U/100mL, hydrolysis temperature are that 60~65 ℃, enzymolysis time are 120~180min again, and enzymolysis finishes 100 ℃ of enzyme 10min that go out, and then uses filter-cloth filtering, obtains residue juice;
(3) purple potato Normal juice is processed: the hot water of 90~98 ℃, Vc sodium, amylase are joined in purple potato Normal juice and carries out enzymolysis, and enzymolysis time is 3.0~3.5h; The addition of Vc sodium is 1000ppm, and amylase addition is 2000ppm, and enzymolysis time is 3.0-3.5h;
(4) residue juice and purple potato Normal juice are mixed, carry out pectin, starch test, testing result is negative, and enzymolysis is qualified;
(5) pectin, starch detect qualified after, in turbid liquid, add active carbon, bentonite, diatomite, continue to stir 25~35min, then filter, in turbid liquid per ton, the addition of three kinds of materials is respectively: active carbon 4.8~5.2kg, bentonite 1.4~1.6kg, diatomite 1.4~1.6kg;
(6) peppermint cleaning up is put in boiling water and boils 30~40min, make Peppermint Water;
(7) preparation: mixed liquor, malic acid, water, sweetener, potassium sorbate, natrium citricum, acid-resistant sodium carboxymethylcellulose, sodium alginate, Peppermint Water, vitamin C, zinc and the chondroitin got in step (5) mix, filters again;
(8) filling sterilizing: the beverage of step (7) gained, after UHT sterilizing, is adopted to light tight container package, and sterile vacuum is filling, and UHT sterilising temp is controlled at 130~145 ℃, sterilization time 3~5s.
5. the preparation method of purple sweet potato beverage as claimed in claim 4, is characterized in that, the purple potato particle diameter after step (1) fragmentation is less than 5~6cm.
6. the preparation method of purple sweet potato beverage as claimed in claim 4, is characterized in that, the filtration in step (5) is first with filter paper, to filter, and gained filtrate is carried out membrane filtration with the filter membrane of 0.45um again.
CN201310511043.1A 2013-10-25 2013-10-25 Purple sweet potato beverage and preparation method thereof CN103549579A (en)

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103948102A (en) * 2014-04-18 2014-07-30 西南大学 Production method of non-condensed raw purple sweet potato juice
CN103976425A (en) * 2014-05-16 2014-08-13 河北科技大学 Apple and purple sweet potato clear juice type anthocyanin beverage and preparation method thereof
CN104432344A (en) * 2015-01-05 2015-03-25 张勇 Purple sweet potato beverage preparing method
CN104939239A (en) * 2015-06-16 2015-09-30 蚌埠鲲鹏食品饮料有限公司 Purple sweet potato papaya beverage
CN105309618A (en) * 2015-11-17 2016-02-10 张佳成 Preparation method for yoghurt with purple sweet potato and cydonia oblonga fruit flavor
CN105394509A (en) * 2015-11-30 2016-03-16 广西师范大学 Purple sweet potato and grosvenor momordica fruit compound beverage and making method thereof
CN105707603A (en) * 2016-03-08 2016-06-29 林泽 Potato drink and making method thereof
CN106306892A (en) * 2016-08-22 2017-01-11 张小平 Carrot juice rich in zinc elements and method for preparing carrot juice
CN106721725A (en) * 2016-12-23 2017-05-31 佛山科学技术学院 A kind of purple potato drink and preparation method thereof
CN107348277A (en) * 2017-08-01 2017-11-17 佛山科学技术学院 A kind of purple potato sweet corn juice and preparation method thereof
CN107455622A (en) * 2017-07-19 2017-12-12 颍上县皖奇食品有限公司 The preparation method of the compound fruit and vegetable juice of purple potato

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CN103948102A (en) * 2014-04-18 2014-07-30 西南大学 Production method of non-condensed raw purple sweet potato juice
CN103976425A (en) * 2014-05-16 2014-08-13 河北科技大学 Apple and purple sweet potato clear juice type anthocyanin beverage and preparation method thereof
CN103976425B (en) * 2014-05-16 2016-01-20 河北科技大学 Apple purple sweetpotato clear juice anthocyanidin beverage and preparation method thereof
CN104432344A (en) * 2015-01-05 2015-03-25 张勇 Purple sweet potato beverage preparing method
CN104939239A (en) * 2015-06-16 2015-09-30 蚌埠鲲鹏食品饮料有限公司 Purple sweet potato papaya beverage
CN105309618A (en) * 2015-11-17 2016-02-10 张佳成 Preparation method for yoghurt with purple sweet potato and cydonia oblonga fruit flavor
CN105394509A (en) * 2015-11-30 2016-03-16 广西师范大学 Purple sweet potato and grosvenor momordica fruit compound beverage and making method thereof
CN105707603A (en) * 2016-03-08 2016-06-29 林泽 Potato drink and making method thereof
CN105707603B (en) * 2016-03-08 2018-11-09 林泽 A kind of potato beverage and preparation method thereof
CN106306892A (en) * 2016-08-22 2017-01-11 张小平 Carrot juice rich in zinc elements and method for preparing carrot juice
CN106721725A (en) * 2016-12-23 2017-05-31 佛山科学技术学院 A kind of purple potato drink and preparation method thereof
CN107455622A (en) * 2017-07-19 2017-12-12 颍上县皖奇食品有限公司 The preparation method of the compound fruit and vegetable juice of purple potato
CN107348277A (en) * 2017-08-01 2017-11-17 佛山科学技术学院 A kind of purple potato sweet corn juice and preparation method thereof

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